Negroni Recipe

There are few things in life that you can reliably count on. Two of them, as the old saw goes, are death and taxes. With Tax Day now behind us and death hopefully not on the agenda for a while, we can turn our attention to one other thing that is dependably true: the deliciousness of the Negroni.

While enjoyable at any time of year, the crisply bitter Negroni seems particularly well-suited to springtime imbibing. Composed of only three ingredients measured in equal amounts, a Negroni is also remarkably difficult to foul up (though I won't way it hasn't happened) even by novice bartenders.

Created in the Hotel Baglioni in Florence in the 1920s, the Negroni is a classic that owes its longevity to its dependably delicious nature, and is a perfect drink to unwind with after Tax Day while settling in for the weekend.

Yield:makes 1 cocktail

Ingredients

1 ounce dry gin

1 ounce Campari

1 ounce sweet vermouth

Directions

1.

There are two common ways to serve a Negroni: on the rocks, or straight up. For the former, simply combine the ingredients in an old-fashioned glass filled with ice; stir to combine, twist a thin piece of orange peel over the drink for aromatics and use the twist as garnish.

2.

To serve a Negroni straight up, combine the ingredients in a mixing glass and fill with ice. Stir well for 20 seconds, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink, and use the twist as garnish.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.